StoneBlue BLOG

Manegotta Manicotti

Ingredients

• 4 eggs
• 2 cups lukewarm water
• Flour
• 2 pounds ricotta cheese
• Vegetable of choice for filling if desired
• Salt
• Pepper
• Grated parmesan cheese
• Parsley
• Grated mozzarella cheese
• Tomato sauce

Crepes Procedure

1. In large bowl beat eggs, add water, and mix
2. Add flour until batter has substance but is still rather thin. I use hand beater. (Not thick like pancake batter)
3. Use 6 inch frying pan, not teflon, I use old-fashioned iron one, NO OIL OR ANYTHING!
4. Preheat at medium to medium-high, you can adjust after one or two burns or doesn't cook.
5. When you put a scant ladel-full in frying pan, you should be able to evenly distribute batter on bottom only, by tipping/swirling it
6. Cook only one side, don't flip
7. Should be done in about one minute
8. I lightly flour and use wax paper between each layer to store until use.

Filling Procedure

1. Mix Ricotta, salt, pepper, grated parmesan cheese, parsley, optional egg(s)

Notes

• Rule of thumb for adding vegetables: I use one box of frozen spinach to each pound of ricotta filling. (Strain the spinach)
• To test for doneness on crepes, when top isn't shiny anymore, it's done.